big Year Ahead
all of us at big Burrito, thank you for making 2018 so
rewarding. We had a great time sharing four pasta dinners at
Casbah, the biggest KayaFest yet, fun new dishes at Soba,
exceptional seasonal tasting menus at Eleven, our ongoing
series of benefit dinners and a celebration of Mad Mex's first
ahead, we've got some exciting things planned for the first
half of the year. The worst kept secret is our new project in
Fox Chapel. We've been coyly reticent with our plans for the
concept as we complete our development phase, but that's all
about to change! Look for a big reveal in the coming days.
always, we're thrilled to have you along for the ride, and we
never forget that you're the ones who make this inspiring
journey possible. See you for dinner in 2019!
The big Burrito Restaurant Group newsletter |
Year, New Menu
first menu of the year brings three new dishes and two
Parmesan Tacos - Crispy buttermilk-marinated fried chicken
tenders drizzled with a mild red pepper sauce then topped with
Monterey Jack cheese, banana pepper rings and a sprinkling of
Roasted Brussels Sprouts
& Bacon Quesadilla - Roasted Brussels sprouts, crispy
black pepper bacon, cheddar cheese and jalapeño jelly.
Chicken Empanadas - Mexican pierogies filled with grilled
chicken, cream cheese, bleu cheese crumbles and our Classic
Buffalo wild wing sauce.
Big Burrito - (pictured) The best selling of last fall's
Plataversary dishes, this San Diego burrito returns with
grilled chicken breast, flank steak, corn, Jack cheese, waffle
fries and garlicy pepper sauce. Topped Nachos Grande-style
with lettuce, pico, guacamole and sour cream.
Salad - OK, OK, you can have your Kale Salad back. Sheesh.
Baby kale with grilled corn, cherry tomatoes, Cotija cheese,
avocado, pepitas and quinoa all tossed in lime-cilantro
vinaigrette and topped with chicken breast, flank steak or
brews from Dogfish Head
10-24, unless we run out
Sam Calagione and the
legion of crafty brewermasters at Dogfish Head never stop
trying new things, as these two beers attest.
Perfect Disguise Double IPA—part of the seasonal
Off-Centered Ales Series—is a double dry-hopped
American IPA brewed with German Chit malt, loaded with
tropical flavors and a crisp Kölsch-like finish. ABV: 8% |
Ale is a sessionable mash-up of a crisp Kölsch, a sour
Gose and a tart Berliner Weiss brewed with black limes and sea
salt. As the brewery notes, it's the fastest growing beer in
Dogfish Head history and the fastest growing sour in the
country. ABV: 4.9% | IBU: 10
featuring both of these in oversized 22oz drafts for $5, or
half off in pints during Happy Hora.
Festa di Pasta
might think with four Festas di Pasta per year that we'd run
out of new noodle shapes to try. But here comes
the Winter menu and Lumache shells (named for looking like
snail shells) with braised chicken and mizuna, or Radiatore
(named for their radiator shape) with beef bolognese and
fennel. The dishes range from recognizable to recondite, but
all beckon to be sampled and enjoyed. Reservations
are recommended. 412.661.5656
through Sunday, January 28-February 3
celebrating winter with a cozy five-course, seven-day
tasting menu to warm you up! Start your journey with
roasted beets, followed by sea scallops, with a cavatelli
thrown in for good measure and extra warming energy. Finish
with prime ribeye followed by cornmeal sponge cake. When
consumed correctly, this meal should get you to spring.
Reservations suggested: 412.201.5656
christened Kaya Executive Chef Marty Sons' first
vegetarian dinner of the year embraces both root staples
of winter and sunny dishes from warmer climes. That range
brings you Roasted Beets with greens and citrus vinaigrette,
or vegan Falafel with black garlic dipping sauce and seared
eggplant, and more. Reservations suggested:
An introduction is in order
Marty Sons has been with big B for six years at Casbah, two as a line cook and four as sous chef. He is excited for the opportunity to assume a larger role in the company and have fun at Kaya, following a long line of successful Pittsburgh chefs in that position. He is married with 2 kids. He is a Leo.
big Burrito Benefit
hope you can join us as we give back to our communities with
these special benefit dinners. Follow the links for more about
these organizations, or request an evening
for your cause.
Food trends for 2019
Chef Bill Fuller, January 2019
year, the food industry and media come out with lists of
things that will be the trends in the upcoming year. Sometimes
the writers are correct—kale has been a “thing” for a few
years now—while sometimes they miss the boat. Did anyone out
there seriously begin to intentionally incorporate insects
into their diets in 2018? No, you didn’t. I imagine that bold
new source of healthy protein will have to wait a year or
do my best to read as many of these articles as I can stand to
assess what might be coming in the next year and how we as a
company might prepare for it. But sorting through needs to be
done because some of it is just not pertinent. Here are some
things I have seen and how I feel about it:
– both as a health supplement and as an ingredient, I see
mushrooms on the rise. My kids, however, still haven’t
learned to eat them. But maybe they will in 2019. Mushrooms
as supplements are described as “adaptogens”. Adaptogens are
supplements that adapt to what your body needs when you eat
them. They are also supposed to reduce stress. Don’t tell my
kids this when they discover that I have snuck mushrooms
into a meal.
- Lab-Engineered Meat
– I love the idea of this. I look forward to the growth of
this industry. Imagine being able to engineer fatty
delicious Waygu beef without all that tedious massaging.
Just pull it out of the clone tank. But the technology is
nowhere close to making meat in a lab at all affordable. And
I imagine fatty Waygu is not the intention as well. I can
only believe they will focus on engineering 100% fat free
Diet – I always love this. It has been on lists for 20
years. I think the FDA pays to get this way of eating
included to somehow encourage us to eat better and be
healthier as a country. I love the Mediterranean diet full
of vegetables, olive oil, fish, and small amounts of bread,
dairy, and fatty meats. Except those last 3 things. I have
those in my diet in large amounts.
and THC in food – Bring it on! However, due to the slow
onset of activity of eaten marijuana psychoactives, sharing
THC-infused wild boar with mushroom fricassee with your
friends will not get you high with them but will lead to you
freaking out on your drive home an hour later. And, it still
is not legal in PA. I pick us to be well into the bottom 25
of the states for legalized recreational marijuana. I’m
thinking number 37.
Collagen – That sounds disgusting. Even more disgusting
is dumping collagen powder into your Natural Sugar Green Tea
because collagen will make your skin look younger. Having
eaten powdered gelatin, I cannot imagine this is delicious.
Get collagen the old fashioned way, by having a nice bowl of
chicken soup. But not Chicken Bone Broth. “Bone Broth” was a
term created to sell perfectly normal chicken stock for
$12/quart. And it was on the list for 2018.
- Oat Milk – I imagine
somewhere there will be a violent war between Oat Milk
and the assembled Nut Milks this year for supremacy of the
“Mostly Really Disappointing Milk Substitute” title.
However, all these substitute milks taste better than the
Carnation Instant Milk I had to drink when I was a kid. You
knew money was tight when you had weeks of powdered milk.
Packaging/Reduced Plastics – I really hope this one
grows. However, many consumers are unaware that the
biodegradable carryout containers and non-plastic straws are
many times more expensive than the types we have been
accustomed to using. Additionally, nearly all of them are
made in China and have skyrocketed in price as trade
relations have deteriorated. I sure look forward to some
good old Yankee Ingenuity discovering inexpensive,
biodegradable, sturdy, and attractive straws and carryout
containers. Any Material Scientists have some free time on
Eating – This has been a recurring theme in these lists
over the past few years. I am a big supporter of it, as I
like to eat plants. I also believe that if I eat more
plants, and not potato plants fashioned into French fries or
corn plants fashioned into soda pop, that I will become
things on the “Out” list that I won’t miss:
brew coffee – It isn’t bad but it just isn’t coffee.
toast – Totally delicious, but just too “everywhere”.
everything – Please, let’s give it some rest. I love
kim chi as much as the next guy, but fermented mustard
seeds really don’t make any sense.
– They really aren’t on the out list, I just don’t want to
Broth – It is Stock, ya jags. Chicken Stock. Beef
good eating in 2019. As far as my list, I will be all over 1,
3, 7, and 8. As far as 4, I might but can’t tell you if I did.
Definitely will be chasing after more veggies and The
Mediterranean diet. As long as I can keep ice cream.
With Veggies (Warm French Green Lentils in Pancetta
Vinaigrette; Sliced Brussels Sprout Salad; and Roasted Carrots
with Ricotta, Blood Orange, Garlic and Pistacios). See these
recipes in action on
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